Ruby Chocolate Palmiers

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use parchment paper to ensure the palmiers release easily.

2. 2

   In a medium bowl, whisk together almond flour, sugar, and salt.

   Tip: This step helps to create a light and airy texture.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: This adds structure and stability to the palmiers.

4. 4

   Add the unsalted butter, softened, to the egg whites and whip until combined.

   Tip: This step helps to create a smooth and creamy texture.

5. 5

   Add the vanilla extract and whip until well combined.

   Tip: This adds depth and complexity to the flavor.

6. 6

   Fold the dry ingredients into the wet ingredients until just combined.

   Tip: This step helps to avoid overmixing and preserve the texture.

7. 7

   Melt the ruby chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: This step helps to create a smooth and glossy coating.

8. 8

   Dip each palmier into the melted chocolate, coating about half of the pastry.

   Tip: This step adds a pop of color and flavor to the dish.

9. 9

   Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.

   Tip: This step helps to create a smooth and even coating.

10. 10

    Place the coated palmiers on a baking sheet lined with parchment paper.

    Tip: This step helps to prevent the chocolate from melting or becoming misshapen.

11. 11

    Refrigerate the palmiers for at least 30 minutes to set the chocolate.

    Tip: This step helps to create a firm and stable coating.

12. 12

    Serve and enjoy!

    Tip: This step adds a touch of elegance and sophistication to the dish.